This delicious chocolate sponge cake is one of the most popular recipes on our site! It's a simple cake, with 7 ingredients that only takes 35 minutes to bake!
One of the great things about this cake is the simple ingredients that are used in this recipe. There are only 7 ingredients and I bet you'll find them all, or almost all of them, in your pantry and fridge.
It's a homemade cake, soft and fluffy, full of flavors, made with simple ingredients and with a light cocoa aroma that makes all the difference.
Cut a generous slice and serve for breakfast with a cup of coffee or cut a few slices and put in your kids' lunchbox for after school.
Here you'll find all the ingredients needed to make this recipe:
Cocoa powder - The main ingredient of this recipe. Adds color and flavor to the recipe.
Granulated sugar - Sweetness and flavor.
All-purpose flour - Give consistency to the cake and is the base of the cake batter.
Eggs - Provides structure and moisture.
Vegetable oil - Adds a spongy texture and moist flavor to the cake.
Salt - Highlights all the other flavors.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE SPONGE CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a round cake pan with butter and line with parchment paper.
Step 2: Separate the yolks from the whites. Beat the egg whites on high until stiff peaks form. Reserve in the refrigerator.
Step 3: Using a hand mixer, beat on medium speed the egg yolks and sugar until obtain a creamy and homogeneous mixture.
Pour the vegetable oil and beat until it's well incorporated, about 1 minute.
Add the flour, cocoa powder, baking powder and a pinch of salt and beat until a homogeneous and creamy batter.
Add the beaten egg whites and fold gently with a rubber spatula.
Step 4: Pour the cake batter into the prepared pan.
Step 5: Bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
Step 6: Remove the cake from the oven and allow to cool inside pan for about 30 minutes.
Step 7: Remove from the pan and place the cake onto a wire rack or a serving plate.
Step 8: Allow the cake to cool to room temperature, garnish with powdered sugar and raspberries and serve.
RECIPE TIPS
Some of our techniques to make a moist cake: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake. 2. Add oil instead of butter. Oil keeps cakes moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the cake. Overbaking dries out the cake. 5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.
Some tips to make a cake rise: 1. Add leavening agents like baking powder and baking soda to the cake. 2. Ensure that ingredients like eggs and dairy are at room temperature. 3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise. 4. Choosing the correct pan size is also important.
This delicious chocolate sponge cake is one of the most popular recipes on our site! It's a simple cake, with 7 ingredients that only takes 35 minutes to bake!
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with butter and line with parchment paper.
Separate the yolks from the whites. Beat the egg whites on high until stiff peaks form. Reserve in the refrigerator.
Using a hand mixer, beat on medium speed the egg yolks and sugar until obtain a creamy and homogeneous mixture. Pour the vegetable oil and beat until it's well incorporated, about 1 minute. Add the flour, cocoa powder, baking powder and a pinch of salt and beat until a homogeneous and creamy batter. Add the beaten egg whites and fold gently with a rubber spatula.
Pour the cake batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
Remove the cake from the oven and allow to cool inside pan for about 30 minutes.
Remove from the pan and place the cake onto a wire rack or a serving plate.
Allow the cake to cool to room temperature, garnish with powdered sugar and raspberries and serve.
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